Nora'S Challah

Directions

1. 1
   Place the dough hook on a Kitchenaid mixer.
2. 2
   In the mixing bowl, dissolve the yeast in the warm water.
3. 3
   Stir in 2 of the eggs, olive oil and honey, then add the salt.
4. 4
   Place the bowl on the mixer, turn it on at a low speed and slowly begin adding the flour, a few tablespoons-ful at a time.
5. 5
   Depending upon the time of year and the humidity in your kitchen, you may need to add more flour or a few more drops of water to get the right consistency. Only add a few spoons-ful at a time. The kneaded dough, when patted, should feel firm, smooth and not sticky. BE PATIENT. Knead for a while (or mix) before you decide if you need to adjust the flour or water. For all you mamas and daddies out there, the best test I was ever told when feeling the dough to see if it was ready was that when patted, it would feel like patting a baby's bottom.
6. 6
   Once the dough is kneaded, place the ball of dough in a zip top bag that you have coated the inside with cooking spray.
7. 7
   Place the zip top bag in a refrigerator overnight.
8. 8
   The next day, when ready to bake, remove the dough from the fridge and let it rest on the countertop for about 45 minutes.
9. 9
   Remove the dough from the bag, punch it down and divide into 3 ropes.
10. 10
    Coat a baking sheet with cooking spray, then braid the challah on the baking sheet.
11. 11
    Brush the finished challah with a mixture of one egg and a tablespoon of cold water that has been whisked together.
12. 12
    Sprinkle with kosher salt or sesame seeds if desired.
13. 13
    Bake at 350 degrees for 30 minutes.